Hospitality Industry has a Responsibility Towards the Health of the Nation
The Hospitality Industry has a Responsibility Towards the Health of the Nation “97% of customers think that they should have the choice to eat healthily when they eat out”. Health Education Authority (1996) The Department of Health has forever been fighting a battle to convey the importance of recognising the links between diet, nutrition and diseases, with particular focus on increasing the consumption of fruit and vegetables. With these targets the food industry, along with caterers have and are trying to improve the overall balance of the diet with respect to fruit vegetables, salt fat and sugar. ... These targets can promote a positive attitude towards healthier catering practices. ... In recent surveys more than 52% of people agreed that it was the responsibility of the caterer to provide these healthy choices. In a further study of 2000 restaurant and pub customers: · A third would like to be offered lower fat milks with beverages and to have the choice of adding butter to vegetables and potatoes themselves rather than having it already added · 83% would prefer their French fries served unsalted, so they can choose whether to add salt or not · 96% want to see an alternative to chips on the menu · More than half 56% wish to see more grilled alternatives to breaded deep fried items · Over a third 37% want to see more lower fat desserts on offer Health Education Authority (1996) The hospitality industry is adapting, and amending menus and changing the ways, in which food was previously being prepared, but this is only happening on a small scale and not enough is being done.